Homemade Horseradish Pickles
These horseradish pickles are a zesty, crunchy side that enhances sandwiches and weeknight dinners. Quick to prepare and ready in just 24 hours, they add a bold flavor to any meal.
Ingredients
Brine Ingredients
- ½ cup prepared horseradish Adjust to taste.
- 1 tbsp white sugar Can substitute honey or maple syrup.
- 2 tbsp minced garlic Use more or roasted garlic for milder flavor.
- 1 tbsp coarse sea salt Fine salt works; reduce slightly if using table salt.
- 2 cups water
- 1 cup white vinegar 5% acidity; can swap for apple cider vinegar for fruity notes.
Vegetables
- ½ white onion thinly sliced
- 4 cups sliced salad cucumbers Kirby or English cucumbers work best; peel if waxed.
Instructions
Preparation
- Combine the prepared horseradish, sugar, minced garlic, sea salt, water, and white vinegar in a large saucepan.
- Place over medium heat and stir often until the sugar and salt dissolve and the mixture comes to a boil.
- Reduce the heat slightly and add the sliced cucumbers and thinly sliced onion.
- Continue boiling for an additional 5 minutes so the cucumbers soften slightly and absorb the brine.
- Remove the pan from heat and let the mixture cool to room temperature.
- Transfer the pickles and brine into clean, airtight jars.
- Refrigerate for at least 24 hours before serving so the flavors meld.
Notes
These pickles are better after a couple of days. Store in airtight jars for up to 3-4 weeks.